Preheat the oven to 180C/375F/gas 4. Place the onion, garlic, tomatoes and chilli in a baking tray and sprinkle over the allspice. Season well with salt and pepper and drizzle over the olive oil. Mix together with your hands, then arrange the tomatoes cut-side up and roast in the oven for 40-50 minutes until everything is soft and nicely coloured.

Leave to cool slightly, slip off and discard the tomato skins then place in a food processor or blender and purée until fine. Transfer to a saucepan and stir in the paprika and oregano (adding extra, to taste), followed by the stock. Bring to the boil, then simmer for 15-20 minutes until the flavour has intensified.

Meanwhile, pour enough corn oil into a frying pan to come 2cm/1in up the sides and place over a medium-high heat. Once hot, fry the tortilla strips in a couple of batches until crisp, transferring them to kitchen towel to drain once done.

A minute before you take the broth off the heat, stir in the chicken so that it is just heated through. Adjust the seasoning to taste and squeeze in the lime.

Divide the soup between bowls and top with the tortilla strips, then tear over the mozzarella and coriander leaves. Top each bowl with slices of avocado and serve immediately.

Preheat the oven to 180C/375F/gas 4. Place the onion, garlic, tomatoes and chilli in a baking tray and sprinkle over the allspice. Season well with salt and pepper and drizzle over the olive oil. Mix together with your hands, then arrange the tomatoes cut-side up and roast in the oven for 40-50 minutes until everything is soft and nicely coloured.

Leave to cool slightly, slip off and discard the tomato skins then place in a food processor or blender and purée until fine. Transfer to a saucepan and stir in the paprika and oregano (adding extra, to taste), followed by the stock. Bring to the boil, then simmer for 15-20 minutes until the flavour has intensified.

Meanwhile, pour enough corn oil into a frying pan to come 2cm/1in up the sides and place over a medium-high heat. Once hot, fry the tortilla strips in a couple of batches until crisp, transferring them to kitchen towel to drain once done.

A minute before you take the broth off the heat, stir in the chicken so that it is just heated through. Adjust the seasoning to taste and squeeze in the lime.

Divide the soup between bowls and top with the tortilla strips, then tear over the mozzarella and coriander leaves. Top each bowl with slices of avocado and serve immediately.

The key to good pizza is making sure that the oven is as hot as it can possibly get, and that you have either a pizza or bread stone or a hefty baking tray hot and awaiting the arrival of your pizza. Read more

A good rule to remember is that if your broad beans are bigger than a 1p coin, you probably should peel them if you want to eat them raw - the skin can be pretty tough. You can make the smashed broad beans the day before. Do use goat's curd instead if you can get hold of it. Read more

Think of this as a grown-up surf n' turf. If you’re unable to find fresh horseradish, a little horseradish sauce would be fine. Make sure you get the freshest fish you can, and a piece of beef that has been nicely aged. You can do the chopping in advance. Read more

This quick cucmber salad works beautifully with mackerel, or any fish for that matter. The cucumbers need at least 2 hours in the vinegar so you will need to prepare them in advance. Once you’ve done that, the rest of the dish takes seconds to prepare. Read more

Originating from northern Italy, this dish celebrates anchovy and fresh young garlic — two of my favourite things. It is traditionally served with crunchy raw vegetables but it is also great with lightly boiled veg too. The sauce is perfect for anchovy fiends. Read more

You ideally want to use dashi in the sauce, but it’s quite hard to find, so I’ve included instructions to make a dashi substitute using the prawn shells. I’ve used only prawns in this dish, but you can also batter a few vegetable slices as well – just make sure you cut them finely enough. Read more